Chipotle Chicken Cheesesteaks

I have to be completely honest: On any given week, my husband and I often eat the same five things for dinner. Those things include pasta, enchiladas, quesadillas, grilled cheese with soup and burgers. Yes, we have different variations, but we’re eating the same foods nonetheless. Needless to say, we are long overdue for an overhaul of our weekly menu. 

So, I’ve been experimenting with fast, easy and yet satisfying (and family friendly, even with the two of us) meals that could replace our tired, worn-out standbys. These chipotle chicken cheesesteaks have quickly become a frontrunner. Not only do they take less than a half-hour to make, they’re super delicious and filling. And, the husband and I enjoy them equally, which is a rare find in the dinner department. 

Start by gathering your ingredients. We’ll be using Old El Paso® fajita seasoning to flavor the chicken, as well as chipotle chiles in adobo sauce.

Pound the chicken breasts thin; then slice them into thin strips and sauté in a large cast-iron skillet until they’re cooked through. Transfer the chicken to a plate.

Add the sliced onion, bell pepper, garlic and thyme to the skillet; sauté until the onion is soft.

Then, add the chipotle chile, adobo sauce and fajita seasoning. Add a bit of water, too, to loosen up the seasoning so it coats the veggies and chicken more easily.

Return the chicken to the pan and cook another minute until everything is hot. Remove from heat, then stir in the cheese.

Divide the mixture among four sliced hoagie rolls. Dinner is (already) served!